Description
This delicious Crock Pot Queso Chicken and Rice is a creamy, cheesy dish packed with flavor and easy to prepare.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 cup salsa
- 1 cup queso dip
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
Instructions
- Place the chicken in the crockpot.
- In a bowl, combine salsa, queso dip, chicken broth, rice, black beans, corn, garlic powder, onion powder, cumin, and chili powder.
- Pour the mixture over the chicken in the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Shred the chicken and stir in the shredded cheese until melted.
- Serve warm.
Notes
- Can be served with tortilla chips or over a bed of lettuce.
- Add more vegetables as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg